Kurt's Comments

This cookie is #2 on my personal hit list. I leave out the nuts.

This recipe is from Betty Crocker’s Cookie Book, Facsimile Edition 2002, page 144.

The Best Cooky of 1935-1940
Chocolate Chip Cookies

NEW COOKY SWEEPS THE NATION – This luscious cooky from the New England Toll House, Whitman, Mass., enjoyed immediate and continuing popularity. It was introduced to homemakers in 1939 on our radio series “Famous Foods from Famous Places.”

Chocolate Chip Cookies

Heat oven to 375^o (quick mod.). Mix shortening, sugars, and egg, and vanilla thoroughly. Measure flour by dipping method (p. 5) or by sifting. (For a softer, rounded cooky, add ¼ cup more flour.) Stir dry ingredients together; blend  in. Shape dough in 1” balls. Mix in nuts and chocolate pieces. Drop rounded teaspoonfuls of dough about 2” apart on ungreased baking sheet. Bake 8 to 10 min., or until delicately browned. (Cookies should still be soft.) Cool slightly before removing from baking sheet. Makes 4 to 5 doz. 2” cookies.

Note: If you use Gold Medal Self-Rising Flour, omit cream of tartar, soda, and salt.

It’s that time of year, so I’m starting to bake cookies again. This happens to be the recipe for my favorite cookies.

Snickerdoodles

This recipe is from Betty Crocker’s Cookie Book, Facsimile Edition 2002, page 23.

Heat oven to 400^o (mod. Hot). Mix shortening, 1 ½ cups sugar, and eggs thoroughly. Measure flour by dipping method (p. 5) or by sifting. Blend flour, cream of tartar, soda, and salt; stir in. Shape dough in 1” balls. Roll in a mixture of 2 tbsp. sugar and cinnamon. Place 2” apart on ungreased baking sheet. Bake 8 to 10 min. These cookies puff up at first, then flatten out. Makes 6 doz. Cookies.

Note: If you use Gold Medal Self-Rising Flour, omit cream of tartar, soda, and salt.